Singapore Sling
Shake ∙ 3 min ∙ 18.8% ABV ∙
The Singapore Sling is Singapore's signature export: gin shaken with cherry liqueur, Bénédictine, triple sec, pineapple, lime and pomegranate syrup. Frothy and rose-hued, it pours silky from the shake, balancing tart citrus snap against a lingering honeyed spice finish that stays juicy through the last sip.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: London dry gin 45 mlCherry liqueur 15 mlBénédictine D.O.M. liqueur 10 mlTriple sec 10 mlPineapple juice 45 mlLime juice 15 mlPomegranate syrup 5 mlAngostura aromatic bitters 2 dashes
- Strain into the ice-filled glass
- Garnish with a pineapple wedge and a maraschino cherry on a skewer
Tips
- Shake hard and long — the pineapple juice needs the vigorous agitation to fully aerate and froth the pour.
- Strain into the glass over fresh ice rather than the shaker ice, which is already diluted and dulled.
- Add the Angostura bitters as the final dashes before shaking so their spice doesn't get lost under the fruit.
History
The Singapore Sling is widely credited to Ngiam Tong Boon, a Hainanese-Chinese bartender at the Long Bar in Raffles Hotel, Singapore, who is generally said to have created it sometime between 1899, when he began working at the hotel, and 1915. It was originally known as a gin sling, part of a family of gin-and-citrus drinks already established by the 18th century, before taking on the Singapore name. One popular account holds that Ngiam gave the drink its pink color so it would resemble fruit juice, letting women drink it discreetly at a time when female patrons were not expected to be seen drinking alcohol in public.
David Wondrich has argued the drink actually predates the Raffles connection, tracing references to a "sling" in Singapore as early as 1897 and suggesting the cocktail was not tied to the hotel until the 1920s. No original written recipe by Ngiam survives: Raffles Hotel stopped serving the drink and its records were lost, especially after Japanese occupation during World War II, so the hotel's modern recipe was reconstructed from a visitor's handwritten note from 1936. Bar guides from the 1920s and 1930s vary considerably on the ingredients beyond gin and cherry brandy, with some adding Bénédictine, bitters, or other juices, and the addition of pineapple juice and grenadine in the widely served modern version has been questioned by some historians as a later, tourism-driven embellishment dating to a 1970s relaunch of the hotel.
FAQ
What is a Singapore Sling made of?
Gin, cherry liqueur, Bénédictine, triple sec, pineapple juice, lime juice, and pomegranate syrup, shaken with ice and a dash of Angostura bitters. It is strained into an ice-filled sling glass and garnished with a pineapple wedge and a maraschino cherry.
How to make the best Singapore Sling?
Shake all the ingredients hard with ice, then strain into a pre-chilled, ice-filled sling glass. Using fresh pineapple and lime juice rather than bottled versions makes the biggest difference, since both juices carry most of the drink's balance.
How alcoholic is a Singapore Sling?
It comes in at about 18.8% ABV, moderate for a cocktail since the pineapple and lime juice dilute the gin and liqueurs. It drinks noticeably lighter than a straight gin cocktail despite blending several spirits.
Is a Singapore Sling considered a girly drink?
It is often perceived that way because of its bright pink-red color and sweet, fruity pineapple and cherry flavors, but that reputation has nothing to do with its actual strength. At about 18.8% ABV it is a fully spirited gin cocktail, not a low-alcohol drink.
